Creamy, cheesy baked spinach and artichoke dip that can be made ahead and baked just before serving. It never disappoints—and there’s never a bit left.
Baked spinach and artichoke dip is a staple for a reason. It’s familiar, straightforward, and always welcome on the table—especially when it’s hot from the oven and served with something salty and sturdy for scooping. (Tortilla chips work perfectly.)
This version is creamy, cheesy, well-balanced and made with simple ingredients. It can be assembled ahead of time, baked just before serving, and set out without much thought.
Getting the Texture Right
The most important step in any hot spinach and artichoke dip is removing excess moisture.
The spinach needs to be fully thawed and squeezed dry, and the artichokes should be drained well and dried on paper towel before chopping. Taking the time to do this ensures the dip bakes up creamy rather than loose, with a texture that holds up from the oven to table.
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TIP: Use a Nut milk bag to easily drain and dry frozen spinach. It works like a dream!
A Make-Ahead Dip That Never Disappoints
This baked spinach and artichoke dip recipe can be fully assembled up to a day in advance and refrigerated until you’re ready to bake it. Pull it out about an hour before it goes into the oven, then bake and broil until warm and lightly browned on top. Deliciousness delivered–oven to table.
What to Serve with Hot Spinach and Artichoke Dip
Serve this hot spinach and artichoke dip warm, with crackers, tortilla chips, or toasted bread. I particularly like Tostitos scoops for this.
Pro Tips for the Best Baked Spinach & Artichoke Dip
- The key to success is very dry Spinach and artichokes. For the spinach, use a Nut milk bag to easily remove all the moisture from the frozen spinach. You will use this over and over again for basic spinach dip, creamed spinach, spinach in pasta sauce- its a great tip!
Baked Spinach & Artichoke Dip
Ingredients
- Nonstick neutral flavored cooking spray
- 8 ounces cream cheese at room temperature
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- 1 clove garlic grated
- 10- ounces package of frozen spinach thawed, drained, squeezed dry as much as possible. (Tip: use a nut milk bag to squeeze the moisture out most easily.)
- 14- ounce can artichoke hearts drained very well and roughly chopped
- 1/2 cup shredded whole-milk mozzarella Shred your own! Recommended: Polly-o
- 3/4 cup freshly grated Parmesan
- Kosher salt and freshly ground black pepper
- Crackers Tortilla chips or toasted bread, for serving
Instructions
- Position a rack in the upper third of the oven and preheat to 350° F. Spray a 1-quart baking dish with nonstick cooking spray.
- Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. (If you prefer, you can use a stand mixer fitted with the paddle attachment.) Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and 1/2 cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining 1/4 cup Parmesan.
- Tip: You can refrigerate this dip fully prepared and ready to bake for up to a day in advance. Take out an hour before baking and bake.
- Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn't burn, until the top is golden brown, about 5 minutes. Serve warm with crackers, chips or toasted bread.
